Literature DB >> 1924184

Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds.

I C Obizoba1, J V Atii.   

Abstract

This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guinesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.

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Year:  1991        PMID： 1924184     DOI： 10.1007/bf02196388

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  5 in total

Review 1.  The role of hydrocyanic acid in nutrition.

Authors:  O L Oke
Journal:  World Rev Nutr Diet       Date:  1969       Impact factor: 0.575

Review 2.  Some aspects of the role of cyanogenic glycosides in nutrition.

Authors:  O L Oke
Journal:  World Rev Nutr Diet       Date:  1979       Impact factor: 0.575

Review 3.  Cassava diet, chronic cyanide intoxication and neuropathy in the Nigerian Africans.

Authors:  B O Osuntokun
Journal:  World Rev Nutr Diet       Date:  1981       Impact factor: 0.575

4.  Fat Metabolism in Higher Plants: XL. Synthesis of Fatty Acids in the Initial Stage of Seed Germination.

Authors:  J L Harwood; P K Stumpf
Journal:  Plant Physiol       Date:  1970-10       Impact factor: 8.340

5.  Lysine content of protein increased by germination of normal and high-lysine sorghums.

Authors:  Y V Wu; J S Wall
Journal:  J Agric Food Chem       Date:  1980 Mar-Apr       Impact factor: 5.279
  5 in total
  7 in total

1.  Making use of guava seed (Psidium guajava L): the effects of pre-treatments on its chemical composition.

Authors:  Ying Ping Chang; May Ping Tan; Wai Li Lok; Suganthi Pakianathan; Yasoga Supramaniam
Journal:  Plant Foods Hum Nutr       Date:  2014-03       Impact factor: 3.921

2.  Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours.

Authors:  I C Obizoba; J U Anyika
Journal:  Plant Foods Hum Nutr       Date:  1994-09       Impact factor: 3.921

Review 3.  Exploiting Nutritional Value of Staple Foods in the World's Semi-Arid Areas: Risks, Benefits, Challenges and Opportunities of Sorghum.

Authors:  Ilaria Proietti; Chiara Frazzoli; Alberto Mantovani
Journal:  Healthcare (Basel)       Date:  2015-03-30

4.  Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds.

Authors:  Olumide S Fawale; Saka O Gbadamosi; Meshach M Ige; Oseni Kadiri
Journal:  Food Sci Nutr       Date:  2017-07-25       Impact factor: 2.863

Review 5.  Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes.

Authors:  Smith G Nkhata; Emmanuel Ayua; Elijah H Kamau; Jean-Bosco Shingiro
Journal:  Food Sci Nutr       Date:  2018-10-16       Impact factor: 2.863

Review 6.  African Sorghum-Based Fermented Foods: Past, Current and Future Prospects.

Authors:  Oluwafemi Ayodeji Adebo
Journal:  Nutrients       Date:  2020-04-16       Impact factor: 5.717

7.  Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins.

Authors:  Ali Khoddami; Mohammad Mohammadrezaei; Thomas H Roberts
Journal:  Molecules       Date:  2017-10-12       Impact factor: 4.411
  7 in total

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